Toni Elling, with Meadowsweets in upstate New York, first introduced us to this idea.

Tools and Materials
Edible flowers free of pesticides, such as chamomile flowers, pansies, Johnny-jump-ups, violets, or roses
Scissors
Pasteurized liquid egg whites
Tweezers
Small paintbrush
Superfine sugar
Baking tray
Waxed Paper

Candied Flowers How-To
1. Cut stem off. Dilute pasteurized liquid egg whites with water. Holding a blossom with tweezers, brush egg-white mixture on all surfaces with a small paintbrush.

2. Sprinkle superfine sugar over entire flower. Place on a tray covered with waxed paper.

3. Let stand in a warm, dry place until crisp, 2 to 4 days, turning larger flowers regularly so that moisture does not collect beneath them. Candied flowers will keep for at least 1 month in a dry place.